Crunchy fried chickpeas are are crisp on the outside, and creamy inside. Seasoned with dried spices they make a great snack on their own or try serving them over hummus or whipped feta, in tacos or sweet potatoes, or on salads.

The simple seasoning on these chickpeas is the key to their amazing flavor.

Almost every recipe benefits from something with some crunch. I love the crunch of tortilla strips, candied almonds, and wonton strips. But the leader of the pack might be crispy chickpeas. They’re packed with protein, fried very simply in a bit of oil, roasted in the oven, or cooked in the air fryer. Any way you cook them, they are the sort of ingredient that you’ll be eating off the pan long before they make it to the dinner table.

I toss my chickpeas in a spice mixture that is sweet, salty, and a bit smoky. I always take a cue from Bon Appétit and finish them with fresh citrus – lemon or lime will work. These are the best right after they’ve been made but can be stored at room temperature for 3 to 4 days. Honestly, we usually end up eating these piping hot right after they’re made – it’s hard to resist them for much longer.

Here’s how to make them.

How to Make Fried (or baked) Chickpeas

1. Dry the chickpeas – Rub them dry using a clean dishtowel or paper towels. (They must be very dry in order to crisp up.)
2. Toss in oil – Toss dry chickpeas with a neutral oil like grapeseed, avocado, or vegetable oil. Olive oil works too.
3. Toss with seasoning – Toss chickpeas with dried spices or dried herbs and salt and pepper.
4. Cook chickpeas – Cook chickpeas until they are very dry and golden- crisp on the outside. Do this in a skillet at medium-high for 8 to 10 minutes, in the oven at 425°F for 20 to 30 minutes, in the air fryer at 375°F for 12 to 16 minutes.
5. Add citrus – Top chickpeas with lemon or lime juice and zest.
6. Let the chickpeas cool slightly (if you can stand to wait!).

Make sure they are dry

The key to crunchy chickpeas is to dry them well before cooking. You wait to remove as much moisture as possible from the outside of the chickpeas.

Oven Instructions

Spread chickpeas out on a parchment-lined sheet pan and bake at 425°F for 20 to 30 minutes, shaking the pan a few times during cooking.

Stovetop Instructions

Shallow fry the chickpeas in a skillet over medium-high heat with a Tablespoon of oil, shaking the pan every few minutes for 8 to 10 minutes total.

Air Fryer Instructions

Preheat an air fryer to 375°F. Spread chickpeas out in the basket and cook, shaking the basket occasionally, for 12 to 16 minutes.

Why does the cooking time vary?

As the chickpeas cook (using any method), they will release moisture. This is why they pop and sizzle as they release water during cooking. The more water that is cooked out of them, the crunchier they will be. Because the amount of moisture inside the chickpeas will vary, they may take more or less time to cook.

FAQs

Ways to Use Crispy Chickpeas

• Serve them as a snack all on their own. (They’re great in lunches.)
• Serve them over hummus, whipped feta, or whipped goat cheese as a dip.
• Use them to add some protein to gazpacho.
• Add them to salads, like a Kale Salad, Italian Salad, Greek Goddess Salad or (my favorite) Fattoush.
• Serve them in tacos.

More Snack Recipes

Strawberry Banana Muffins

Dark Chocolate Almond Energy Bites

Frozen Yogurt Bark

Slow Cooker Ranch Party Mix

This post was originally written in 2013 and was updated with new photos in June, 2022.